Sorrel Leaves Paratha / Gongura Paratha (Write For Us Contest Entry - 52)

Sorrel leaves is called as gongura in andhra. In tamil nadu it is called pulichaikeerai because of its sour taste. Sorrel leaves are rich source of iron, vitamin A and folic acid. It is rich in fiber and prevents constipation. Have a look at the Sorrel leaves paratha and I am sure you will love it.

Ingredients:

• Wheat flour – 2 cups
• Salt - As per taste
• Water - To make the dough
To grind:
• Sorrel Leaves/Gongura leaves - Handful
• Garlic - 3 cloves
• Ginger - 1 inch piece
• Green Chillies - 3
• Oil - As required

Preparation:

Wash the sorrel leaves and cook with little water for 2 minutes.

Let it cool and add green chillies, garlic and ginger to it.

Grind it to form a fine paste.

Add the grounded paste and salt to the flour. Knead well. If water is needed can sprinkle little. Let the dough to rest for ten minutes.

Take a small ball of the dough and press into thin chapathi. Heat a pan and toast the paratha on both sides with little oil. Gongura paratha is ready to serve.

Serves: 6 parathas

Serving Options:

Gongura paratha can be served with raita.

Contributed By: Sharanya Palanisshami